With Fall come the cravings for Fall foods. Within the last few years I have really started liking all kinds of squash. Tonight I was planning on making a Martha Stewart recipe for twice baked butternut squash, but I got started cooking too late to make the recipe. I opted to roast the squash with balsamic vinegar, olive oil, thyme and rosemary cooked at 475F for 40 minutes. The balsamic vinegar ended up tasting more vinegary that I expected and caused a coating on the butternut squash that made you taste the vinegar first and then the squash. I do think I will try this concoction again.